Sous Vide Pork Chops

Ingredients

• 2 mediumpork chops
• 2 sprigsfresh oregano or thyme
• 2 clovesgarlic
• 15 ml (1 tbsp)olive oil
• 5 ml (1 teaspoon)kosher salt
• 5 ml (1 teaspoon)black pepper
• as neededhigh-smoke-point oil, such as ghee or grapeseed oil

Instructions

1. 1

   Preheat the water bath

   Set the sous vide device to 60°C (140°F).

2. 2

   Season and bag

   Season the pork chops with salt and pepper to taste. Put them in a freezer or vacuum-seal bag with the garlic, fresh herbs and olive oil. Remove the air with a vacuum sealer or the water-displacement method.

3. 3

   Cook the chops

   Place the bag in the water bath and cook for at least 1 hour.

4. 4

   Dry and re-season

   Take the bag out of the bath and remove the chops. Pat them dry, then lightly season again with salt and pepper to taste. Discard the garlic and herbs from the bag.

5. 5

   Sear and serve

   Heat a cast-iron skillet over high heat and add a little high-smoke-point oil, such as ghee or grapeseed oil. Sear the chops for 45 seconds on each side, then transfer them to a platter.

What are sous vide pork chops?

Sous vide is a cooking method in which food is sealed in a bag and cooked in a temperature-controlled water bath. It is used here for pork chops, a familiar American main, with a quick pan sear to finish.

Herbs, garlic and olive oil flavour the chops as they cook. The brief sear adds colour and browning without replacing the gentle water-bath cooking.

Nutrition and macros by portion

The nutrition label shows one serving as written: 282 calories, 29g protein, 3g carbs, 16g fat.

The pork chops provide most of the protein, while olive oil and the searing oil contribute fat; the small amount of carbohydrate comes mainly from the garlic and herbs. Round out the plate with vegetables and a measured portion of potatoes, rice or another starchy side.

Why use this temperature?

Water bath: the recipe sets the sous vide device to 60°C (140°F). Allow it to reach that temperature before adding the bag.

Timing: cook the chops for at least 1 hour, as directed. Their thickness can affect how long they take to warm through, so keep the bag submerged in the bath.

Seasoning the bag

Herbs and garlic: add the oregano or thyme and the two garlic cloves to the bag with the chops. The recipe offers either herb, so use whichever you have.

Salt and pepper: season the chops before sealing, then lightly re-season after drying. The stated amounts are a guide; adjust to taste.

Drying and searing

Dry surface: pat the chops dry after they come out of the bag. This helps the surface brown in the pan instead of steaming.

Hot pan: heat the cast-iron skillet over high heat and use a high-smoke-point oil. Sear for 45 seconds per side, then remove the chops promptly.

Doneness and texture

The water bath cooks the chops before they reach the skillet; the pan step is a brief sear for colour. Avoid extending the searing time if you want to preserve the recipe’s tender texture.

The method does not give a separate internal-temperature check or a chop thickness, so follow the stated bath temperature and minimum cooking time.

What to serve with them

Pair the chops with a vegetable side and a starchy accompaniment, such as greens with potatoes or rice. These add variety to a plate built around the savoury pork.

Serve soon after searing, while the browned surface is at its best. A simple salad can also provide a fresh contrast.

Recipe notes & tips

• Use a freezer bag or vacuum-seal bag that is suitable for sous vide cooking.
• If using the displacement method, lower the open bag into the water carefully to push out the air before sealing it.
• Keep the bag submerged throughout the water-bath cook.
• Pat the chops thoroughly dry before they go into the hot skillet.
• Have the platter ready before searing, since each side needs only 45 seconds in the pan.

Variations

• Choose thyme: use the recipe’s thyme option in place of oregano.
• Choose oregano: use oregano for a different herbal note.
• Swap the searing oil: use ghee or grapeseed oil, as suggested in the method.
• Add a vegetable side: serve with cooked greens for a more varied plate.

Common mistakes to avoid

• Skipping the drying step: wet chops can steam in the pan, so pat them dry before searing.
• Searing for too long: the recipe calls for 45 seconds per side, so keep an eye on the time.
• Using a cool skillet: heat the cast-iron pan over high heat before adding the chops.
• Leaving the herbs and garlic in the bag for serving: discard them after removing the chops.
• Letting the bag float: use the displacement method or vacuum sealing to remove air and help keep it submerged.

How to store

Refrigerate leftover chops in a sealed container and use within 3–4 days. Reheat gently in a covered pan or microwave until hot, taking care not to overcook them.

Frequently asked questions